
Meat
Truffle Mash
Yukon Gold, brown butter, a generous shave of black truffle.
Chiang Mai private dinner club. Seafood, meat, vegetables and desserts made for the table.
A note from the kitchen
We cook the way we'd cook for friends. Generous, particular, never showy. Three nights a week, the table is set.
01
We source — local farms, the morning seafood line, our own bakery.
02
Restaurant-grade dishes, made to be plated and eaten. Everything arrives ready.
03
A rotating, seasonal menu — never the same week twice.

Meat
Yukon Gold, brown butter, a generous shave of black truffle.

Meat
24-hour braise on the bone, finished with rosemary and a thread of pomegranate molasses. Served with confit garlic mash.

Vegetables
Hand-cut ribbons, foraged mushrooms, brown butter, aged parmesan.
Seafood, meat, vegetables and desserts rotate from the current kitchen catalog.
Pick your rhythm
Each tier runs on a 28-day cycle. Credits are held in immutable batches, restored during the 14-day grace window, and spent FIFO.
per 28-day cycle
~฿395per meal
per 28-day cycle
~฿375per meal
per 28-day cycle
~฿360per meal
per 28-day cycle
~฿350per meal
per 28-day cycle
~฿350per meal
Member reviews
“The wagyu was perfectly tender and the truffle mash was rich without being heavy. Delivered exactly on time, still warm. Will absolutely order again.”
In short
Everything you'd ask a friend who's already a member.
Membership
Membership keeps dinner handled with meal credits, published menus and a clear account ledger.
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